酶法生产速溶焦大麦饮料的工艺条件

Enzymatic Techniques for Instant Beverage of Baked Barley

应用淀粉酶、木聚糖酶和蛋白酶将焙炒后的大麦进行液化 ;通过木聚糖酶、蛋白酶和淀粉酶添加量的单因素实验确定了 3种酶的最适添加量 ;对料水比、酶解pH、酶解温度和酶解时间进行了L9(34)正交实验 ;酶解后的大麦提取液经浓缩后进行离心喷雾干燥制得速溶焦大麦饮料。结果表明 ,木聚糖酶、蛋白酶和淀粉酶的最适添加量 (E/S)分别为 1 0 %、1 0 %和 1 5 % ;酶解的最佳工艺为料水比 1∶9,pH 6 5 ,6 0℃下酶解 6 0min ;喷雾干燥后样品的润湿性、分散性、堆积密度和溶解性分别为 (5 3 5 0± 2 17)s、(12 33± 0 5 8)s、(0 4 2 79± 0 0 0 34) g/mL和 (93 6 6± 0 0 3) %。

Amylase, xylanase, proteinase were used to liquefy baked barley. The optimal addition of amylase, xylanase and proteinase was obtained on the basis of single-factor experiments. Ratio of sample to water, pH, temperature and time were optimized by orthogonal experiments. The instant beverage of baked barley was prepared by concentration and spray-drying. The results showed that the optimal doses of amylase, xylanase, proteinase were 1.0%, 1.0% and 1.5%, respectively, and that the optimal processing parameters were sample to water 1∶9 , pH6.5, 60℃and 60*#min. The wetness, dispersibility, bulk density and solubility of spray-dried sample were (53.50±2.17)s, (12.33±0.58)s,(0.4279±0.0034)g/mL and 93.66%±0.03%, respectively.